The dog days of summer are upon us all too soon on the East Coast of the USA. Temperatures have soared, the humidity is uncomfortable and everything is just about wilting. The last two weeks in May have seen unseasonably warm temperatures, but hopefully with some much needed rain predicted this week, things will cool down and we will enjoy some more favorable weather for the month of June. What is the weather like where you are?
I thought I’d share some frozen treats that so simply come together, yet really quench that dying thirst from the intense heat and humidity. I crave something sweet at the end of every meal; rasins or dates does not cut it for me each time, so I thought how about freezing some Greek yogurt, adding some dried fruit and nuts and just pop it in your mouth at the end of every meal, or when you come in from those gardening chores. I was having a great time with my camera as you can tell, just styling, editing and trying out various backgrounds. Does the white background look better or do you prefer the black background in these pictures? Don’t you just love the peonies?
I took a 9″x13″ pyrex dish, lined it with saran wrap, then spread out a large carton of vanilla Greek yogurt evenly with a spatula. I used Greek as it contains extra protein and is creamier. You can also use the plain variety and perhaps add some honey as a sweetener.
A close up of the dried fruit and nuts reveals chopped up toasted pecans, cranberries, currants, and mini chocolate chip pieces. Of course I needed a bit of chocolate in my yogurt bark now didn’t I? 🙂
How about another quick frozen treat that has less than half the calories of regular ice cream? It’s a cinch to make and comes together like magic. Please welcome Banana Ice Cream, soft, creamy and luscious.
I used 4 large bananas and cut them into slices about 1/2 an inch thick. Place the banana slices on a baking sheet and freeze overnight. Place the frozen bananas in a food processor. Pulse until you have a smooth and creamy consistency. Add 2 tablespoons of creamy peanut butter and pulse till well blended. You can add chocolate chips, but I decided to leave it out as the ice cream is just wonderful served with some fresh fruit and mint. Any leftovers? Place in a tub in the freezer for another day. This is a no-fuss, no-churn, no bother ice cream that comes together without an ice cream maker.
Enjoy these frozen treats and stay cool!
I hope these frozen treats will stay frozen by the time I arrive at Angie’s Fiesta Friday #71. Thanks to her co-hosts Laurie @ ten.times.tea and our veteran Jhuls @the not so creative cook. Thanks ladies, take it away!